Homemade Arabian Pulpy Grape Juice

Learn how to make Arabian Pulpy Grape Juice at home for a refreshing and delicious cool drink for the hot summers. Very simple and extremely delicious!

Every one of us have heard of Pulpy Orange Juice but Pulpy Grape Juice? Yes, there is a delicious concoction of pulpy grapes and grape juice that shows up in every juice shop in South India come summers. With temperatures soaring very high, I have been making a lot of cool drinks at home from Neer Mor to Mango Lassi to Virgin Pina Colada and this is the latest favorite!

Having only tasted Grape Juice made at home, it was like amazingly delicious when I first tasted Arabian Pulpy Grape Juice for the first time at my cousin’s wedding. I love my fruits wholesome and very rarely blend them. Even so, I couldn’t just stop myself from one glass of this pulpy grape juice. I made a mental note to prepare it at home and as usual forgot all about it.

In the last few years, we have been getting hybrid variant of grapes that are seedless and I have not been seeing the local variant called the Panneer Drakshai. They are a deep violet with a sweet fragrance of Panneer (not to be confused with Cottage Cheese or Paneer). Couple of weeks back, I saw them in a local store and picked them up immediately. There surely lies some fun in biting into sweet, sweet grapes with seeds.

It was the husband who suggested that I make Pulpy Grape Juice. I was not all sure how would I remove the skin and the seeds. A simple google search showed me that blanching grapes could help remove the skin. That’s it and viola, I had figured out my Pulpy Grape Juice recipe. It is very refreshing and delicious, with bites of sweet grapes!

How to make Arabian Pulpy Grape Juice

Arabian Pulpy Grape Juice

Ramya

Refreshing Grape Juice with deliciously sweet pulpy grapes, perfect for those summers!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Cool Drinks

Cuisine South Indian

Servings 2 litres

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ ½ kg Paneer Drakshai/Grapes
• ▢ 125 grams Sugar
• ▢ 2.5 litres Water

COOK MODEPrevent your screen from going dark

Instructions

 

• In a large pot, bring about a litre of water to boil. Add grapes to it.
• As the grapes come to a boil, the skin breaks and they begin to float on top.
• Remove from heat and drain the grapes. Reserve the water.
• In another pot, have about 1.5 litres of cold water. Drop the blanched grapes into it. Let it cool down a bit.
• When pressed between fingers, the pulp slides out and carefully remove the seeds. Preserve the skin and seeds along with the water.
• Store the grape pulp in the fridge while making the juice.
• Now take all the grape water in the large pot along with the grape skin and seeds. On medium flame, let it come to a boil.
• Add ½ cup or 125 gms of sugar and mix well.
• Keep the juice boiling for about 15-20 mins on medium flame until it is slightly reduced and turns a deep violet.
• Strain the grape skin/seeds and refrigerate the juice until ready to serve.
• Mix the grape pulp and juice before serving. Serve cold. For longer storage period, place in airtight container in the fridge.

Note –

• It best to use the seeded variant of grapes for this recipe as they are naturally sweet. If not available, seedless varieties can be used.
• Add sugar as per preference. ½ cup of sugar was sufficient for 2.5 ltrs of water which turned into almost 2 ltrs of juice.
• If the grapes are too sweet, a drizzle of lemon juice could be added.

InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!

YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

Arabian Pulpy Grape Juice Recipe with Step by Step Pictures

1. In a large pot, bring about a litre of water to boil. Add grapes to it.

2. As the grapes come to a boil, the skin breaks and they begin to float on top.

3. Remove from heat and drain the grapes. Reserve the water.

4. In another pot, have about 1.5 litres of cold water. Drop the blanched grapes into it. Let it cool down a bit.

5. When pressed between fingers, the pulp slides out and carefully remove the seeds. Preserve the skin and seeds along with the water.

6. Store the grape pulp in the fridge while making the juice.

7. Now take all the grape water in the large pot along with the grape skin and seeds. On medium flame, let it come to a boil.

8. Add ½ cup or 125 gms of sugar and mix well.

9. Keep the juice boiling for about 15-20 mins on medium flame until it is slightly reduced and turns a deep violet.

10. Strain the grape skin/seeds and refrigerate the juice until ready to serve.

11. Mix the grape pulp and juice before serving. Serve cold. For longer storage period, place in airtight container in the fridge.

Recipe Notes

• It best to use the seeded variant of grapes for this recipe as they are naturally sweet. If not available, seedless varieties can be used.
• Add sugar as per preference. ½ cup of sugar was sufficient for 2.5 ltrs of water which turned into almost 2 ltrs of juice.
• If the grapes are too sweet, a drizzle of lemon juice could be added.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂